Make sure you have sanitised all your utensils and fermentation bucket (FV)

empty the contents of your wine bag into your FV, rinse out the bag with water, you want all that grape juice

Top up to the level your instructions say, in my case that was 24L you want to test your temperature part way, you are aiming for 18-20 °c use some warm water if needed. My tap water is fine so i don`t need to treat it

Once topped up, give it a good stir to mix all that lovely grape juice and water. Take a sample and test your original gravity (OG)

Add the contents that the instructions have told you to add

Pitch your yeast

Sit back and relax, let your yeasties do their thing, eating sugar and making alcohol

After 24-48 hours

You will then see the Kräusen forming

This will then dissipate and leave a ring round your FV

After another week I tested the SG 1st pic is from my refractometer. Still a little bit to go reading of 0.998

Once fermentation is over it`s time to degas and add stabiliser

Add the finings as directed in instructions

After clearing is bottling day. sanitise your bottles

I use milk crates to for the bottle, siphon tube and little bottler

After filling it`s time to cork, I use a floor corker but there are other options

Time to label and shrink cap your bottles, (the eagle eyed will notice the labels are from a different kit, lost my pics for this kit Dho)

I use a paint remover heat gun to shrink cap

Last edited by GAZ9053 on Sat May 24, 2014 14:31, edited 2 times in total.

I paid £56 for mine from lhbs, hey look we can use £ here I think they are a bit dearer due to small company based in the uk, but by the sounds of it they still have a high shipping cost probably due to not shipping the bulk size yet to get big discounts. but they do say that their kits will do 30 bottles as you top up to 24L with water.

That is a good guide guide Gaz Not a wine brewer these days, had a stock of over 400 bottles at one time, did a lot of the fancy kits but Mrs. S always turned her nose up, don't know why. I recon there are still quite a lot left in my mates cellar, S